One of the biggest things you can do to support and encourage responsibly raised food is to vote with your wallet. You may be patronizing CSAs and farmers’ markets for local produce, buying organic brands from your supermarket, and studying nutrition labels for evils like high fructose corn syrup and artificial preservatives. But if you’re eating in restaurants blissfully ignorant of where the food on your plate comes from, then you might be undermining your efforts.
Choose the food you eat in restaurants just as wisely as what you choose to eat at home, and your choices will be more likely to influence the foodservice community to change their ways and offer more environmentally friendly choices on their menus. Plus, with restaurants, being green goes beyond the food they serve — restaurants can, and should, be conservative with energy usage, use eco-responsible construction methods, and treat their staff fairly.
Do a little research on the restaurants in your area, or before you travel to other cities, to find businesses that care about the environment. These tips will help you make the best choices:
I’ve lost a pound in four days, and we’ve eaten healthy, organic meals the past three nights.
New diet? Nope. I just signed us up for organic produce home delivery.
I received my first delivery this week, and it’s already delivering much more than I had hoped for: a reason to try new recipes, eating fruits and vegetables I’ve never ventured to buy in the grocery store (hello, kale!), and losing weight in the process.
Also, I swear, the carrots just taste better.
I often wonder if my husband is preparing himself to live off the grid. At one time or another, Chip has taught himself to make beer, root beer, sausage, kombucha (a vile, in my opinion, fermented tea that’s supposed to have all sorts of health benefits), pasta and ice cream. Usually his experiments result in a messy kitchen and an end result that ranges from passably edible to truly delicious. But, his latest homemade craze is something I can really get behind: cheese.
If there’s on thing I like to do this summer, it’s to eat copious amounts of ice cream. Maybe it’s a holdover from my youth, and remembered trips to Dairy Queen, not to mention the one or two times per summer that my dad hauled out the rock-salt ice cream maker and we cranked away for what seemed like hours to churn homemade ice cream. Years later, I still love DQ’s Peanut Buster Parfait, and my fridge is rarely without a cardboard tub of ice cream between the months of May and September.